Zucchini and Corn Chili
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 2 poblanos or other mild chiles
- 2 large ears corn
- 2 tablespoons olive oil or canola oil
- 3 small to medium firm zucchini, quartered lengthwise and diced
- 1 onion, chopped
- 3 to 4 cloves garlic, chopped
- 1 tablespoon chili powder, such as Gebhardt
- 1 tablespoon cumin (a scant palmful)
- Salt and pepper
- 1 15-ounce can black beans, rinsed
- 2 to 3 cups vegetable stock
- 1 14.5-ounce can diced tomatoes
- 1 rounded teaspoon acacia honey or light agave
- A small handful cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
Working over an open flame on a gas burner or under the broiler, cook the chiles, turning, until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles. Invert a small bowl in a large bowl. Place one corncob upright on top of the small bowl. Cut the kernels off the cob (they’ll fall into the big bowl). Repeat with the other corncob.
Meanwhile, heat a Dutch oven or other large pot over medium-high. Add the oil, two turns of the pan. When the oil shimmers, add the corn and cook, stirring occasionally, until browned, 2-4 minutes. Add the zucchini, onion, garlic, chili powder and cumin.
Stir until the spices are toasted, about 2 minutes. Season with salt and pepper, then stir in half the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili). Add the stock, tomatoes, honey and chiles.
Cover and simmer until the flavors combine, 10-15 minutes. Stir in the cilantro and lime juice. Serve with your choice of toppings*.
This recipe was featured in September 2015 issue of Every Day with Rachael Ray magazine.
*Optional toppings: pickled jalapeño slices, diced avocado, sliced scallions, crushed tortilla chips, crumbled Cotija, Jack or queso fresco